Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 180 kCal | 1684 kCal | 10.7% | 5.9% | 936 g |
| Proteins | 17.2 g | 76 g | 22.6% | 12.6% | 442 g |
| Fats | 11.6 g | 56 g | 20.7% | 11.5% | 483 g |
| Carbohydrates | 1.7 g | 219 g | 0.8% | 0.4% | 12882 g |
| Alimentary fiber | 0.1 g | 20 g | 0.5% | 0.3% | 20000 g |
| Water | 65.6 g | 2273 g | 2.9% | 1.6% | 3465 g |
| Ash | 3.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 1.2% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.23 mg | 1.5 mg | 15.3% | 8.5% | 652 g |
| Vitamin B2, riboflavin | 0.16 mg | 1.8 mg | 8.9% | 4.9% | 1125 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 1.1% | 5000 g |
| Vitamin PP, NE | 7.2 mg | 20 mg | 36% | 20% | 278 g |
| niacin | 3.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 234 mg | 2500 mg | 9.4% | 5.2% | 1068 g |
| Calcium, Ca | 38 mg | 1000 mg | 3.8% | 2.1% | 2632 g |
| Magnesium, Mg | 17 mg | 400 mg | 4.3% | 2.4% | 2353 g |
| Sodium, Na | 980 mg | 1300 mg | 75.4% | 41.9% | 133 g |
| Sulfur, S | 172 mg | 1000 mg | 17.2% | 9.6% | 581 g |
| Phosphorus, P | 206 mg | 800 mg | 25.8% | 14.3% | 388 g |
| Trace Elements | |||||
| Iron, Fe | 3.2 mg | 18 mg | 17.8% | 9.9% | 563 g |
| Cobalt, Co | 13 μg | 10 μg | 130% | 72.2% | 77 g |
| Manganese, Mn | 0.05 mg | 2 mg | 2.5% | 1.4% | 4000 g |
| Copper, Cu | 90 μg | 1000 μg | 9% | 5% | 1111 g |
| Molybdenum, Mo. | 6 μg | 70 μg | 8.6% | 4.8% | 1167 g |
| Chrome, Cr | 31 μg | 50 μg | 62% | 34.4% | 161 g |
| Zinc, Zn | 3.3 mg | 12 mg | 27.5% | 15.3% | 364 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 1 g | max 100 г | |||
| Essential Amino Acids | |||||
| Arginine * | 1.15 g | ~ | |||
| valine | 0.64 g | ~ | |||
| Histidine * | 0.41 g | ~ | |||
| Isoleucine | 0.79 g | ~ | |||
| leucine | 1.24 g | ~ | |||
| lysine | 1.51 g | ~ | |||
| methionine | 0.57 g | ~ | |||
| Methionine + Cysteine | 0.84 g | ~ | |||
| threonine | 0.65 g | ~ | |||
| tryptophan | 0.22 g | ~ | |||
| phenylalanine | 0.59 g | ~ | |||
| Phenylalanine + Tyrosine | 1.08 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.74 g | ~ | |||
| Aspartic acid | 1.31 g | ~ | |||
| Hydroxyproline | 0.2 g | ~ | |||
| glycine | 0.64 g | ~ | |||
| Glutamic acid | 1.93 g | ~ | |||
| Proline | 0.59 g | ~ | |||
| serine | 0.65 g | ~ | |||
| tyrosine | 0.5 g | ~ | |||
| Cysteine | 0.28 g | ~ | |||
| Sterols | |||||
| Cholesterol | 20 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 4.8 g | max 18.7 г | |||
| 14: 0 Myristic | 0.31 g | ~ | |||
| 15: 0 Pentadecanoic | 0.02 g | ~ | |||
| 16: 0 Palmitic | 2.49 g | ~ | |||
| 17: 0 Margarine | 0.06 g | ~ | |||
| 18: 0 Stearin | 1.71 g | ~ | |||
| 20: 0 Arachinic | 0.2 g | ~ | |||
| Monounsaturated fatty acids | 5.95 g | min 16.8 г | 35.4% | 19.7% | |
| 14: 1 Myristoleic | 0.04 g | ~ | |||
| 16: 1 Palmitoleic | 0.45 g | ~ | |||
| 17: 1 Heptadecene | 0.05 g | ~ | |||
| 18: 1 Olein (omega-9) | 5.13 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.28 g | ~ | |||
| Polyunsaturated fatty acids | 0.16 g | from 11.2 to 20.6 | 1.4% | 0.8% | |
| 18: 2 Linoleic | 0.16 g | ~ | |||
| Omega-6 fatty acids | 0.16 g | from 4.7 to 16.8 | 3.4% | 1.9% |
The energy value is 180 kcal.
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.
The nutritional value – the content of carbohydrates, fats and proteins in the product.
Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.
Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.